1).,Melt the butter in a Dutch oven or large, deep skillet over medium heat.,Add the leeks and salt, and cook, stirring occasionally, for about 10 minutes, or until very tender.,2).,Add the cabbage and stir to combine.,Add 2 tablespoons water, cover, reduce the heat at low, and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.,3).,Season to taste with freshly ground black pepper and a pinch more salt if needed.,______